The fact that many individuals are hesitant to make a move from water to milk when baking a boxed cake mix is because they are concerned about how the cake will turn out. Using milk instead of water, on the other hand, can actually result in a higher-quality end product overall. Here are some of the reasons behind this:
Milk is denser than water; thus, it will contain more moisture and result in a softer moister cake than water.
In addition, milk contains greater protein levels than water, which helps to give the cake structure and prevent it from becoming overly thick or rough.
A final point to mention is that by substituting milk for water, you are eliminating the possibility of an eggy flavor or texture in your cake.